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Johanna Maier

Relais & Châteaux Chef

Johanna Maier
Johanna Maier & Söhne
Member Relais & Châteaux from 2002
Dorfplatz 1
A-5532 Filzmoos


Hotel Hubertus

11 rooms: 210-320 EUR s.i.
3 suites: 260-350 EUR s.i.


Johanna Maier & Söhne

Menus 114-150 EUR s.i. Carte 75-105 EUR s.i.

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terminology: t. = tax s.n.i= service excluded s.i. = service included : t. = tax - s.n.i = services excluded - s.i = services included


Shortly after completing my training as a chef and waitress – it was one training course at that time – I met my husband, Dietmar. Together we moved to Paris. We spent two years there and learned everything we could about French cuisine. On our return, we worked in the hotel of my parents-in-law – the Gasthof Hubertus. Dietmar and my mother-in-law did the cooking, I was responsible for service and our guests. On the death of my mother-in-law, I took over the cooking. That was in 1984.We celebrated the first successful season with a meal at the Obauer brothers’ restaurant in Werfen. I would describe that meal as a formative experience. It awakened my desire to offer fine cuisine of a high standard.I spent time with Dieter Müller, Hans Haas, André Jäger and Jean-Georges Vongerichten and learned a great deal from all of them. Given all these different influences which have definitely had an impact on me, I would say that my cuisine is neither French, Asian nor regional. It is simply my cuisine. I channel all my efforts into what I want to taste, what I want to feel and what I want to believe in. I am particularly happy that my guests appreciate that. Since 2006 our hotel has consistently had 2 stars – also a great confirmation. And recognition as a Grand Chef Relais & Châteaux is the crowning glory of my efforts.


This fish lives in fresh, pure, highly oxygenated waters that flow freely around all region obstacles. This vivacity is reflected in the flavor and quality of its flesh, which is mild, delicate, tender and slightly mineral. We fish for brook trout in our own area, at the foot of the Dachstein Mountains and the Große Bischofsmütze. We let them grow for at least three years, because quality takes time. It’s a fish that goes well with nearly everything, always reflecting the seasons and nature’s cycles. In the spring we offer it with a nettle fondue, smoked egg white and rhubarb butter, then in the fall with its roe, some robust salad herbs and marinated cèpe mushrooms. In the winter we serve it smoked with beets, capers, balsamic vinegar and red chicory.

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